Monday, March 30, 2015

Coconut Cake

We had a beagle mix mutt named Jethro who would go cuckoo for coconut. We accidentally found out one day when my Dad blew candles out off of his birthday cake and coconut went flying. I never saw that dog go so berserk over food before and it was a sight that I will never forget. I dedicate this post to my dear old boy that passed at 14 years of age many years ago. RIP Jethro!

Our Easter dinner would not be complete without a Coconut Cake. I just love coconut but I love toasted coconut even more. This is a big 3 layer cake that everyone will rave about. Matter of fact the original name for this recipe is Incredible Coconut Cake. I know this baby takes a little more effort than most but it is so worth it. You can always bake it 1 or 2 days in advance of your Feasty. So search no more for a perfect coconut cake recipe because it is right here.

  • 5 eggs, separated
  • 2 cups sugar
  • 1/2 cup unsalted butter, softened
  • 1/2 cup canola oil
  • 1 tsp. coconut extract
  • 1/2 tsp. vanilla extract
  • 2 1/4 cups cake flour
  • 1 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/4 tsp. salt
  • 1 cup buttermilk
  • 2 cups flaked coconut
  • 1/4 tsp. cream of tarter

  • 2 pkg. of 1/3 less fat cream cheese, softened (only using a total of 10 oz.)
  • 2/3 cup unsalted butter, softened
  • 4 1/3 cup confectioners sugar
  • 1 1/4 tsp coconut extract
  • 2 cups coconut, toasted

Place egg whites in a large bowl; let sit at room temp for 30 minutes.

Preheat oven to 325 degrees. In another large bowl, beat sugar, butter and oil until well blended. Add egg yolks one at a time, beating well after each addition. Beat in extracts.

Combine flour, baking powder, baking soda, and salt; add to creamed mixture alternately with buttermilk, beating well after each addition. Stir in coconut.

Add cream of tarter to egg whites; with clean beaters, beat on medium speed until stiff peaks form.. Fold 1/4 of the egg whites into the batter, then fold in remaining whites.

Transfer to three greased and floured 9 inch round cake pans. Bake 25-30 minutes or until a cake tester inserted into center comes out clean. Cool 10 minutes before removing from pan to wire racks to cool completely.

Meanwhile; while the cake is baking I like to toast my coconut in a 12 inch non stick skillet stirring constantly until golden brown, then set side in a bowl to cool.

For frosting; in a small bowl, beat cream cheese and butter until fluffy. Add confectioners sugar and extract; beat until smooth.

Place one cake layer on plate; spread with 1/2 cup frosting and sprinkle with 1/3 cup toasted coconut. Repeat. Top remaining cake layer. Spread remaining frosting over top and sides of cake; sprinkle with remaining coconut on top and sides. Refrigerate for 2 hours for cutting or make a day or two in advance. Store in covered in refrigerator. Yield: 16 servings

This recipe is compliments of Taste of Home magazine that was submitted by Lynne Bassler and this is my version. Thank you Lynn for this incredible Coconut Cake recipe.

Wednesday, March 25, 2015

Breakfast Sandwich

Have you ever tried those frozen low fat higher fiber microwavable breakfast sandwiches that are in the freezer section? If you have not done so I recommend that you do not bother. My little tasty treasure will blow theirs away and make your taste buds sing with delight. Another bonus is that mine is also low fat and has fiber as well. Not only that it is quick and easy to make. I call that double goodness and we could all use some of that. My recipe calls for one sandwich but make as many as you want. So this is the best reason not to skip the most important meal of your day. Enjoy!

  • 1 egg
  • 1 Thomas Bagel Thins, Everything flavor
  • Morning Star Farms soy bacon strips, 2 strips
  • Sargento Reduced Fat Pepper Cheese slices, 1 slice
  • Olivio buttery spray
  • Cooking spray

Heat a nonstick skillet over medium heat, then spray with cooking spray and crack a egg into the skillet. Meanwhile place bagel into toaster keeping in mind that it is thin and toasts much faster than a regular bagel, but do not toast yet.

Now after egg has cooked for about a minute start to toast the bagel. Place two strips of soy bacon on a microwavable safe plate and place into microwave. Cook egg for one more minute then flip over and gently break the yolk (so that it may cook all the way through), and add one slice of cheese on top of egg to melt.

Next start to microwave the soy bacon for about 65 seconds or until crispy. Every microwave is different so cooking time may vary. When bagel is toasted remove from toaster and spritz the buttery spray on the inside of both bagel surfaces. Remove cooked bacon from microwave and with a flat knife loosen bacon from plate as it has a tendency to try to stick to the plate.

Add egg with melted cheese onto bagel bottom, break the bacon slices in half to fit onto sandwich and place on top of the egg. Place top of bagel on sandwich and eat right away or snag this tasty baby and squeak out the door with it..

Wednesday, March 4, 2015


Guacamole is one of my all time favorites! I just love this creamy dip and there are many variations to it. Chunky vs smooth, tomato or not, I could go on and on. I will share my favorite version with my Feasty Fans. So serve this as an appetizer or you could do like my Stud Muffin and I did. We had ours for lunch, yes that's right it was our lunch. Busted! We could not bare to not eat it once it was made. So poof!  We made all gone. Our tummies were full and we were fat & happy.

  • 3 ripe avocados
  • juice of 1 fresh lime, room temp
  • 1 Roma tomato, finely diced
  • 1/2 tsp. granulated garlic powder
  • 1/8 cup sweet onion, finely diced
  • a sprig or two of fresh cilantro, finely minced (optional)

You need a nice ripe avocado that is just soft to the touch and the outer skin is dark.
I like to cut the avocado in half and remove seeds. Just embed the knife blade into the seed enough so that you will be able to twist the embedded knife and the seed will pop  right out.                                                                     
Next  I like to cut the avocado meat while still in skin with a paring knife into a criss cross pattern, being careful not to slice through the skin, then scoop out with a large spoon into the bowl.
After you have prepared all 3 avocados add the lime juice and the garlic powder. It's important that the lime is room temp because it is easier to juice it that way. Cut lime in half and stick a fork in it, hold lime with one hand and twist the fork into the lime to release the juice into the bowl. The same thing works well for lemons except I place a small wire mesh strainer over the bowl to catch the seeds.                         
Mash the avocado well with a fork until fairly smooth, I like mine a little chunky but still smooth. If you want really smooth Guac then you can puree it in a food processor. Now add the onion, cilantro and tomato, mix well. Place in an air tight container but place plastic wrap over top of Guac and gently press down where ever air would touch the Guac, now seal on lid and chill. This will prevent it from turning brown on top. Serve after a few hours or so and serve with tortilla chips. Or you may be partners in crime with us and eat it right away. My hubby is a party pooper and would not let me add any Cilantro. So much for Freedom of the cook!